Summer Fruit Salad
By: Lulu GrimesShould it ever reach proper summer temperatures again, this makes a lovely light pudding that feels indulgent without being greedy. If you have any leftover meringues, then throw them into the mix as well.
2 tbsp caster sugar
1 vanilla pod
1 small tub crème fraîche
6 tbsp dessert wine – Brown Bros Orange Muscat is very good
1. Hull and finely slice the strawberries, then put them into a large bowl. Sprinkle on 1 tbsp of the sugar.
2. Stone and thinly slice the nectarines and lay the slices on top of the strawberries. Leave for 10 minutes or so.
3. Scrape the vanilla seeds out of the pod and add them to the crème fraîche with the remaining caster sugar. Whip the whole lot together lightly with a fork and then chill the mixture until you need it.
4. Pour the dessert wine over the fruit and leave it to macerate for about 30 minutes. If you put the fruit in the fridge, allow it to come to room temperature before you eat it. Serve with the crème fraîche to dollop on top.
© Recipe copyright 2005 Lulu Grimes